October 5, 2012

Roasted Chicken and Vegetables

I love to make this for dinner once fall gets here and there are so many great veggies to cook!  Really the only staple ingredients are chicken, vegetables, salt, pepper, garlic, and olive oil.  The rest can be changed around however you like and to your tastes.

  • 2 boneless, skinless chicken breasts
  • 1 acorn squash, seeds removed and cut into slices
  • 3 carrots, sliced
  • 6 red potatoes, quartered
  • 1 large onion, sliced
  • 1 stalk of celery, sliced
  • 1 zucchini, sliced
  • 3 garlic cloves, roughly chopped
  • 1 tablespoon olive oil
  • Sea salt
  • Freshly ground black pepper
  • Penzeys Old World Seasoning (or poultry seasoning or season salt)

  1. Preheat oven to 425 degrees.
  2. Add the vegetables and garlic to a large roasting pan or casserole dish.  Drizzle with olive oil, salt, pepper, and seasoning.  Toss to coat.
  3. Place the chicken on top of the vegetables.  Season generously with salt, pepper, and seasoning.
  4. Roast at 425 degrees for 30 minutes.
THAT'S IT.  I swear this is the best meal to make.  10 minutes of chopping veggies followed by a half hour to relax while your house smells amazing and you get such a great meal with so little effort.

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